DOI:.1515/ahr-17- Acta Horticulturae et Regiotecturae 2/17 Acta Horticulturae et Regiotecturae 2 Nitra, Slovaca Universitas Agriculturae Nitriae, 17, pp. 44 4 The effect of varieties and degree of ripeness to vitamin C content in tomato fruits Magdaléna Valšíková-FREY*, Patrik Komár, Marián Rehuš Slovak University of Agriculture in Nitra, Slovak Republic Nine selected varieties of tomatoes were grown in field experiments in order to follow up changes in the content of vitamin C, depending on the degree of the fruit ripeness. Vitamin C content of green fruit ranged from 6.74 mg (Denár) to.23 mg (Salus). The mean value for the varieties in the green state was.66 mg. g -1. The value of vitamin C in the semi-mature tomatoes ranged from 11.34 mg (Denár) to 14.95 mg (Darinka). The mean value for all varieties was 12.9 mg. g -1. The lowest content of vitamin C was found in consumer (red) ripening tomato varieties Šejk (16.3 mg), Denár (16.32 mg) and Zámčan (16. mg) and the highest content of vitamin C in varieties Salus (19.43 mg) and Darinka (19.26 mg). The mean value for the nine varieties was 17.7 mg. g -1. In the botanical (overripe) maturity, we recorded the highest vitamin C content in the variety Salus (21.51 mg. g -1 ). The highest increase in vitamin C was also recorded at the variety Darinka, where we registered the content of 21.32 mg. g -1. The lowest vitamin C content in botanical ripeness was observed in the variety Zámčan (19.44 mg. g -1 ). The average amount of vitamin C marked.26 g mg. -1. The results can be concluded that the level of vitamin C is increasing by the gradual ripening of the fruits. Keywords: tomatoes; maturity stages; vitamin C Tomato is one of the most frequent and most popular vegetables in the world (Dorais, Ehret, Papadopoulos, ). According to FAOSTAT statistics, the largest producers of tomatoes in the world are China, India, USA, and Turkey (FAOSTAT, 14). The fruits of tomatoes are tasty, easily digestible; they are widely used in gastronomy and in the canning industry (Toor and Savage, 4). As for their composition, tomatoes are valuable kinds of vegetables, like bell peppers. They contain precious minerals, vitamins and other bioactive components and antioxidants which help to prevent against many civilization diseases (Valšíková and Paulen 13). In Slovakia, tomatoes are grown on the area of about 5 ha of arable land, where about, tons are produced annually. The total area of tomatoes (including gardens), occupies 2 ha and produces the annual average of 5, tons. With this production, tomatoes are in second place after cabbage (Meravá et al., 15; Rozborilová et al., 16). Material and methods The field experiment was established in the botanical garden of the Slovak University of Agriculture in Nitra. For testing purposes, we used nine varieties of tomatoes (Table 1). The results of soil analysis (13 14): 1. N an = 13.3 14 mg.kg -1 soil, 2. P = 1.5 11 mg.kg -1 soil, 3. K = 525 235 mg.kg -1 soil, 4. Ca = 4,976 5, mg.kg -1 soil, 5. Mg = 576 54 g.kg -1 soil, 6. S = 45 5 mg.kg -1 of soil, 7. humus content = 3.75 3.65%,. ph / KCl = 6.96 7.. The first fertilization during the vegetation period was performed in both years in mid-june. The LAD 27% in the amount of g on the area 3 m 2 was applied to soil. The NPK was applied at g per trial plot of 3 m 2 in mid-july. Sowing was carried out on March 13, 13 and March 17, 14 into seeding trays in lines. Transplanting was done on April 16, 13 and April 15, 14 into rooting containers with the plants space of 4 4 mm. Growing transplants have not been chemically treated, but were fertilized by Harmavit with foliar sprays in the end of April. Ready transplants were planted into outside beds on May 16, 13 and May 14, 14. Parameters of experiments: yspacing of planting:.3.6 m, ynumber of plants per a variety: 12, ynumber of repetitions: 3, yarea per a variety: 2.52 m 2, yarea of all varieties: 24 m 2. Harvesting and analysis of fruits Dates of fruits harvesting: August 2, 13 and August 5, 14 in green maturity, August 14, 13 and August 1, Contact address: prof. Ing. Magdaléna Valšíková-Frey, PhD., Slovak University of Agriculture in Nitra, Faculty of Horticulture and Landscape Engineering, Department of Vegetables Production, Tr. Andreja Hlinku 2, 949 76 Nitra, Slovakia, ( +421 37 641 42 26, e-mail: Magdalena.Valsikova-Frey@uniag.sk; magdavalsik@hotmail.com 44
Acta Horticulturae et Regiotecturae 2/17 Table 1 Origins and properties of tomato varieties Variety Origin Fruit shape Suitability Darinka F1 Czechia, Semo a. s. round manual harvesting, consumption Denár Czechia, Semo a. s. pear-shaped to square manual and mechanized harvesting, processing Diana Czechia, Semo a. s. round manual harvesting, consumption Kecskeméti Hungary flat-round manual harvesting, consumption Oranže Czechia, Semo a. s. flat-spherical manual harvesting, consumption Paulína Czechia, Semo a. s. round Salus Czechia, Semo a. s. oval or square manual and mechanized harvesting, consumption, processing manual and mechanized harvesting, consumption, processing Šejk Czechia, Semo a. s. oval or square, intense red manual and mechanized harvesting, processing Zámčan Slovak Republic, Lestra s. r. o. rectangular mechanized harvesting, processing 12 6 4 2 6.74.24.9.74 7.7 9.16 9.11 9..23 14 in semi-mature stage, August 22, 13 and August 2, 14 in consumer (red) maturity, September 9, 13 and September 16, 14 in botanical (overripe) maturity. The analysis of fresh tomato fruits was carried out in the laboratory at the Department of Vegetables Production of the Slovak University of Agriculture in Nitra. For determination of vitamin C content, the HPLC method with liquid chromatograph and UV detector was used (Stan et al., 14). Figure 1 Mean content of vitamin C in green mature tomatoes in mg. g -1 16 14.95 14.14 14 13.39 13.39 12.75 12.4 11.6 12 12 11.34 6 4 2 Statistical evaluation To establish the evidential differences in vitamin C, we used the program Statgraphics Centurion XVII (Stat Point Inc. USA). The results were evaluated by the analysis of variance (ANOVA) and the mean values were tested by the Tukey HSD test at the significance level of 95%. Results and discussion in green mature tomatoes The samples were harvested in green fruit stage for determining the amount of vitamin C per g of fresh material. The content of vitamin C in the varieties ranged from 6.74 mg (Denár) to.23 mg (Salus). The mean value of all varieties was.66 mg. g -1. There was no significant difference between replicates. The mean value of the vitamin C content for the two monitored years is shown in Figure 1. Figure 2 Mean content of vitamin C in semi-mature tomatoes in mg. g -1 45
Acta Horticulturae et Regiotecturae 2/17 25 15 5 16.32 16.3 16. 16.9 17. 1.59 1.2 19.26 19.43 tomatoes in semi-mature tomatoes Semi-mature tomatoes are not suitable for consumption yet. The value of vitamin C ranged from 11.34 mg (Denár) to 14.95 mg (Darinka). The mean value of all varieties in the two years marked 12.9 mg. g -1 (Figure 2). Compared to the values of green fruits, there was an increase in the amount of vitamin C. Figure 3 Mean content of vitamin C in consumer (red) maturity in mg. g -1 22 21.51 21,5 21.5 21.32 21.64,5.5.2.31 19.69 19,5 19.5 19.63 19.44 19.61 19 1,5 1.5 1 Figure 4 Mean content of vitamin C in botanical (red) maturity in mg. g -1 in tomatoes of consumer (red) maturity The fruits were ripe and red-coloured, except of the variety Orange, which matures into orange colour. We found out that the lowest content of vitamin C was recorded in the varieties Šejk (16.3 mg) and Denár (16.32 mg). The highest content of vitamin C (19.43 mg) was marked by the varieties Salus and Darinka with 19.26 mg. g -1 (Figure 3). The mean value of all varieties for the two years was 17.7 mg. in botanically mature (overripe) tomatoes The botanical (overripe) maturity of tomato fruits was reached in mid- September. The fruits were mostly already softened but in good health with no signs of damage. We recorded the highest vitamin C content of 21.51 mg. g -1 at the variety Salus (Fig. 4), which is about.71% more than in the consumer (red) maturity and by 4.54% more than in the semi-mature Table 2 Mean content of vitamin C in differently ripened tomatoes in mg. g -1 Varieties Green fruits Semi-red fruits Red fruits Overripe fruits Denár 6.74 11.34 16.32 19.69 Šejk.24 11.6 16.3 19.63 Kecskeméti.9 12,75 16.. Zámčan.74 12.4 16.9 19.44 Orange 7.7 12. 17. 19.61 Paulína 9.16 13.39 1.59.31 Diana 9.11 13.39 1.2.64 Darinka 9. 14.95 19.26 21.32 Salus.23 14.4 19.43 21.51 Average.66 12.9 17.7.26 46
Acta Horticulturae et Regiotecturae 2/17 fruits. We found 1.26% increase of the vitamin C content in the variety Salus compared to the situation in green maturity. High increase of vitamin C was recorded also at the variety Darinka, where we recorded the content of 21.32 mg. g -1. It is by about.69% more than in the consumer (red) maturity and by 42.61% more than 25 15 5 Figure 5 Content of Vitamin C mg. g -1 Figure 6 Table 3.66 12.9 17.7.26 Green fruits Semi red fruits Red fruits Overripe fruits 23 17 14 11 Mean content of vitamin C in differently ripened tomato fruits in mg. g -1 Means and 95. percent LSD intervals B C G S Variants at the semi-maturity and by 117.55% more than at harvest in the green maturity. The lowest level of vitamin C in botanical ripeness was found in the variety Zámčan (19.44 mg. -1 ), which is by 15.3% more than in the consumer (red) maturity and by 55.76% more than in the semi-maturity. At this variety was in the botanical (overripe) Tests for the vitamin C content in mg. g -1 by variants Multiple range tests for the vitamin C content in mg. g -1 by years method: 95. percent LSD Years Count LS Mean LS Sigma Homogeneous Groups 13 13.42.463313 X 14 16.671.463313 X maturity more vitamin C about 122.42% compared to the result of the harvesting in the green maturity. The average amount of vitamin C marked.26 g mg. -1. The average value of vitamin C in different ripened tomato varieties and in two years is shown in Table 2. Fig. 5 shows differences in the vitamin C content by tomato fruit maturity. From the results we can conclude that the levels of vitamin C increase with the gradual ripening of fruits, which is confirmed by works of other authors such as Kader (1999) and Rahman et al. (16). Valšíková et al. (1996) report that the average content of vitamin C in tomato ripe fruits is in the range mg. Similar values are shown by Kopec (199), namely 5 mg. Uher et al. (9) give lower values, 22.4 g of mg. -1. Similar results are indicated by Kopec (). We are closer to these values in the botanical maturity as our measured values ranged from 19.44 to 21.51 mg. g -1. Jedlička (12) argues that tomato is a good source of vitamin C as g of tomatoes provide 21% (13 g) of the recommended daily allowance (RDA). That results are in compliance with our results, as during the transition of maturity we obtained the values ranging from 11.6 to 15. mg. In our experiment, it was found out that the amount of vitamin C in the consumer maturity fruit was 17.7 mg and.26 mg at the botanical maturity. The statistical analysis showed probative difference in vitamin C content between the two monitored years and four variants of different maturity (Table 3, Figure 6). Insignificant differences were found between varieties and repetitions. Conclusions The paper examined the comparison of the vitamin C contents in different varieties and demonstrated the amount of this vitamin in various ripeness variants of tomatoes. The results confirmed that the maturation of fruits significantly increase the amount of vitamin C. The significant difference in the content of vitamin C has not been established between varieties and repetitions. The production of vitamin C is affected by fruit maturity, seasons, soil and agricultural engineering. 47
Acta Horticulturae et Regiotecturae 2/17 Acknowledgement This paper was supported by grant VEGA 1/57/16 References Dorais, M. Ehret, D. L. Papadopoulos, A. P.. Tomato (Solanum lycopersicum) health components: from the seed to the consumer. In Phytochem Rev, no. 7, pp. 231 25. DOI.7/ s111-7-95-x Jedlička, J. 12. Ovocie a zelenina pri prevencii a liečbe ochorení ľudí (Fruit and vegetables in the prevention and treatment of human diseases). Nitra : SPU, 19 s. ISBN 97--552-59-6. Keresteš, J. a i. 11. Zdravie a výživa ľudí. Bratislava : CAD Press, 11, 37 p. ISBN 97--969-57-. Kader, A. A. 1999. Fruit maturity ripening and quality relationships Proceedings International Symposium on Effect of Pre and Postharvest Factors on Storage of Fruits. In Acta Horticulture, 45, pp. 3. Kopec, K. 199. Tabulky nutričních hodnot ovoce a zeleniny (Tables of nutritional values of fruits and vegetables). Praha : ÚZPI, 72 s. ISBN -96153-649. Kopec, K.. Zelenina ve výživě člověka (Vegetables in human nutrition). Praha : Grada Publishing, a.s., 16 s. ISBN 97-247-245-2. Meravá, E. a i. 15. Zelenina situačné a výhľadová správa k 31. 12. 14 (Vegetables Situation and Outlook Report to 31. 12. 14). Bratislava : Ministerstvo pôdohospodárstva a rozvoja vidieka SR, Výskumný ústav ekonomiky poľnohospodárstva a potravinárstva, 49 s. ISSN 133-. STAN, M. SORAN, M. L. MARUTOIU, C. 14. Extraction and HPLC Determination of the Ascorbic Acid Content of Three Indigenous Spice Plants. In Journal of Analytical Chemistry, vol. 69, no., pp. 99 2. https://doi.org/.1134/s619341413x Rahman M.M. Moniruzzaman, M. Ahmad, M. R. Sarkera, B. C. Alam, M. K. 16. Maturity stages affect the postharvest quality and shelf-life of fruits of strawberry genotypes growing in subtropical regions. In Journal of the Saudi Society of Agricultural Sciences, vol. 15, no. 1, pp. 2 37. Rozborilová, E. a i. 16. Definitívne údaje o úrode poľnohospodárskych plodín a zeleniny v SR za rok 15 (Final yields data of agricultural crops and vegetables in Slovakia in 15). Kód 16, č. 5-63/16 Štatistický úrad Slovenskej republiky, ISBN 97--9121-494-3. Toor, R. K. Savage, G. P. 4. Antioxidant activity in different fractions of tomatoes. In Food Research International, no. 3, pp. 47 494. Uher, A. Kóňa, J. Valšíková, M. Andrejiová, A. 9. Zeleninárstvo poľné pestovanie (Vegetables growing in the field). Nitra : SPU, 212 s. ISBN 97--552-199-3. Valšíková, M. a i. 1996. Produkčné systémy vybraných druhov zelenín (Production systems of selected vegetable species). Bratislava : SPPK, Nové Zámky : VÚZ, 1 s. Valšíková, M. Paulen, O. 13. Study of Capsicum diversity and quality. Praha : Profi Press. ISBN 97--6726-56-4. 4